How to Make It

Step 1

Set a colander in a large heatproof bowl in the sink. In a large saucepan, combine the water with 1/2 cup of the wine and the bay leaves and bring to a boil. Add the mussels, cover and steam, shaking the pan a few times, until the mussels open, 4 to 5 minutes. Drain the mussels in the colander; reserve the cooking liquid. Remove the mussels from their shells and put them in a bowl. Cover with plastic wrap.

Step 2

Heat the olive oil in a large saucepan. Add the leek, celery, poblano and onion and season with salt and pepper. Cover and cook over low heat, stirring often, until softened, about 8 minutes. Add the garlic, saffron and allspice, cover and cook until fragrant, about 5 minutes. Add the tomatoes and cook over moderate heat, stirring, until the juices have evaporated and the tomatoes start to brown, about 4 minutes. Add the remaining 1/4 cup of wine. Slowly pour in the reserved mussel cooking liquid, stoppingbefore you reach the grit.

Step 3

Add the potato and chickpeas to the saucepan and bring to a boil. Cover and cook over low heat for 25 minutes. Season with salt and pepper. Just before serving, add the mussels and reheat them gently in the stew.